Semolina Pistachio Layer Cake (Bohsalini) Reviews

This no-bake dessert features alternating layers of savory pistachio-studded semolina and a cooked cream called kashta, set into a springform cake pan and chilled in the refrigerator overnight. If you are feeding a crowd, double the recipe and forgo the cake shape for a looser presentation: Spread all the semolina mixture on a large platter, spoon the kashta over it, and garnish with the nuts and powdered sugar; then spoon it into dessert bowls.

There is no English translation for kashta, pronounced "ahshta," but it is often described as the Arab equivalent of clotted cream. This fragrant cake filling is also delicious as a breakfast treat, drizzled with honey or swabbed on a piece of toast.

Leave a Review

Reviews

users rating4/4

Is this the right picture for this
recipe? I followed the recipe
exactly, and the semolina/pistachio
mixture is light green, and the
kashta is white. Why is the picture
so different?
Have to wait until tomorrow to taste
it, but all the individual parts
taste great!

i tried making it but it didn't
look like the picture. Because in
the picture you can't see the
kashta so I think they're mixing
the pistachio with the Kashta???
Personally I tried it with mixing
the semolina and the pistachio it
tastes good but does not look like
the picture...So can anyone tell me
with what do you mix the pistachio?

I haven't made this dish but it seems pretty obvious that a) the "flour mixture" they refer to is the semolina and butter mixture described in the first paragraph, and b) you don't combine the pistachio mixture with the kashta. You layer them. See the 5th paragraph.

I was planning on making this recipe, but a couple of areas are unclear. First, after pulsing the pistachio, sugar and rose water it says to add to the flour mixture(what flour mixture?), Second nowhere in the recipe does it say to mix the kashta with the pistachio mixture. Can anyone help clear this?
Thank you

A real crowd pleaser. Once I got people to try it. Found Rose Water at a Middle Eastern food store. I learned that you need to remove the milk from heat as soon as it begins to boil. Boiling too long ruins the curds. Very rich dessert. Small slices were very satisfying for guests.